Slow-Cooked Beef Rendang with Coconut Milk and Spices

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A rich Malaysian beef stew simmered slowly in fragrant coconut milk and a complex spice paste until tender and deeply flavorful. This Indonesian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, coconut milk, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 grams, cut into 1.5-inch cubes beef chuck
• 400 ml coconut milk
• 1, bruised lemongrass stalk
• 1 inch piece, sliced galangal
• 4 kaffir lime leaves
• 1 tbsp dried chili flakes
• 5, finely chopped shallots
• 1 inch piece, grated fresh ginger
• 4, minced garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tbsp palm sugar
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 5 finely chopped shallots, 4 minced garlic cloves, and 1 inch grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1 tbsp dried chili flakes. Stir for 1 minute until the spices release their aroma.
3. Step 3: Add 600 grams beef chuck cubes and sear on all sides for 5 minutes until lightly browned.
4. Step 4: Pour in 400 ml coconut milk and 1 cup water. Add 1 bruised lemongrass stalk, 1 inch sliced galangal, 4 kaffir lime leaves, 1 tbsp palm sugar, and 1 tsp salt. Stir well to combine.
5. Step 5: Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce thickens to a rich consistency.